SLOW COOKER PULLED PORK
Steps:
- 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.
SLOW-ROASTED PORK BUTT
Steps:
- Gather the ingredients.
- Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
- Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
- Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
- Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
- Let cool for a few minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is. Enjoy.
Nutrition Facts : Calories 25 kcal, Carbohydrate 1 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 132 mg, Sugar 0 g, Fat 2 g, ServingSize 4 pounds (8 to 10 servings), UnsaturatedFat 0 g
FALL-APART-TENDER SLOW-ROAST PORK BUTT
Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)
Provided by Kittencalrecipezazz
Categories Pork
Time 4h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
- Place the roast in a greased casserole dish with a lid.
- Sprinkle the roast on all sides with Worcestershire sauce.
- Let sit at room temperature for 1-1/2 hours.
- After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
- Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
- Pour the apple juice into the bottom of the casserole.
- Cover tightly.
- Preheat oven to 425 degrees F for 15 minutes.
- Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
- Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
- Stir the salt and black pepper into the juice (do not omit the salt!).
- Slice meat as desired.
SLOW COOKED PORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h10m
Yield about 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
- Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.
SLOW-ROASTED PORK BUTT
Provided by Kardea Brown
Categories main-dish
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees F.
- Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt.
- Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns.
PORK BUTT WITH WHISKEY AND SAGE (SLOW COOKER)
From "The Great American Slow Cooker Book" by Bruce Weingstein and Mark Scarborough. I have not made this yet, but it looks enticing. This cookbook scales recipes for all sizes of slow cooker, which is great, plus they focus on fresh ingredients, rather than processed. Servings are estimated.
Provided by duonyte
Categories Pork
Time 21h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Halve the garlic cloves and sage leaves. Using a paring knife, cut slits all over the pork butt, inserting a piece of garlic or a folded sage leaf into each slit. (I find it easiest to twist the knife a bit as I insert things into meat).
- Mix together the remaining ingredients and smear all over the pork butt. Set in a dish, cover tightly with plastic wrap and refrigerate 12 to 24 hours.
- Unwrap the pork and let it stand about 30 minutes on the counter.
- Place in a 4 to 5 1/2 qt slow cooker and cook for 9 hours, or until the meat is fork-tender, but not falling apart.
- Remove from cooker with tongs or wide spatula. Let rest 10 minutes, then carve into slices for serving.
SLOW COOKER SAVORY CRANBERRY PORK BUTT ROAST
I found a pork loin recipe in an email from All Recipes and that was my inspiration for this. I really wanted a Crock Pot recipe using the Pork Butt roast which is a budget stretcher compared to loins. This version turned out moist and flavorful. The original version used apple jelly instead of the marmalade. Use the one you like best.
Provided by Kats Mom
Categories Pork
Time 8h10m
Yield 1 roast, 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan over medium-high heat.
- Quickly sear each side of the roast in the hot oil, about 1 minute each side.
- Place the roast in your slow cooker, fat side up.
- If using bouillon, crush the cubes.
- Combine the cranberry sauce, orange marmalade, mustard, soup base/bouillon, horseradish, garlic powder, and thyme.
- Spoon the sauce over the pork roast.
- Cover and cook on low 8 -10 hours.
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